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Tangerine-and-Chamomile Cake

This layered cake incorporates delightfully fresh flavors. Chamomile is steeped in milk to flavor the cake batter, and tangerine juice brings a nice, bright acidity to the icing. Tangerine slices and fresh chamomile flowers add a touch of springlike charm.

Serves 6–8

Ingredients: For the cake

1 cup whole milk

4 chamomile tea bags

2¼ cups all-purpose flour

2¼ teaspoons baking powder

¾ teaspoon salt

1½ cups granulated sugar

3 eggs

1 teaspoon vanilla

2 cups orange or tangerine marmalade

Ingredients: For icing and garnish

½ cup butter, softened

1 cup cream cheese, softened

6 cups powdered sugar

4 tablespoons tangerine juice

Chamomile flowers or daisies

Tangerine slices or segments

Instructions:

Preheat oven to 350°F.

Heat the milk in a small pot over medium heat. Cut open the tea bags, and steep the chamomile in warm milk for 5 minutes, stirring frequently. Strain the milk, reserving 2 tablespoons of steeped chamomile.